Grilled Herb Pesto on the Arteflame

Making pesto on the Arteflame grill adds a subtle smoky flavor to the fresh herbs, creating a unique twist on the classic pesto sauce. By grilling some of the ingredients and blending them with fresh herbs, garlic, and Parmesan, you get a flavorful, vibrant pesto that pairs perfectly with grilled meats, vegetables, or pasta.

Ingredients:

• 2 cups fresh basil leaves (lightly charred on the grill)
• 1/2 cup fresh parsley leaves
• 2 garlic cloves (grilled for smoky flavor)
• 1/4 cup toasted pine nuts (or walnuts)
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1 tbsp lemon juice (optional for brightness)
• Salt and freshly ground black pepper to taste

Instructions

1. Prepare the Arteflame Grill

Start by lighting your Arteflame grill using oil-soaked napkins under firewood. Let the fire build for about 20 minutes until the flat-top surface is hot.

2. Lightly Grill the Basil and Garlic

Place the fresh basil leaves and garlic cloves directly on the flat-top cook surface for about 30 seconds to 1 minute, just until they start to char slightly and release their aroma. This will add a subtle smoky flavor to your pesto without overpowering the fresh herbs.

3. Toast the Pine Nuts

Toast the pine nuts or walnuts on the flat-top surface until golden brown, about 1-2 minutes. Be sure to stir them occasionally to prevent burning. Remove from the grill once toasted.

4. Blend the Ingredients

In a food processor, combine the grilled basil, parsley, garlic, toasted nuts, and Parmesan cheese. Pulse the ingredients until finely chopped.

5. Add Olive Oil

While the food processor is running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. If you prefer a thicker pesto, add less oil; for a thinner consistency, add more.

6. Season and Adjust

Add salt, freshly ground black pepper, and lemon juice (if using) to taste. Pulse again to combine the seasoning. Adjust the flavor as needed by adding more salt or lemon juice.

7. Serve

Serve the grilled herb pesto immediately over grilled meats like chicken or steak, grilled vegetables, or as a sauce for pasta. You can also store it in an airtight container in the fridge for up to a week.

Tips for the Best Grilled Herb Pesto

• Watch the heat: Grill the basil and garlic briefly to keep the fresh flavors intact while adding a subtle smoky touch.
• Use fresh ingredients: Fresh basil, parsley, and Parmesan make the pesto vibrant and flavorful.
• Customize the herbs: Feel free to swap parsley for other herbs like cilantro or arugula for a different flavor profile.

Conclusion

Grilling some of the ingredients for this pesto on the Arteflame gives the sauce a delicious, smoky undertone while maintaining the fresh, vibrant flavor of the herbs. This pesto is perfect for elevating grilled meats, vegetables, or pasta dishes.

Variations

1. Cilantro-Lime Pesto: Replace basil with cilantro and add lime juice for a zesty twist.
2. Arugula-Walnut Pesto: Use arugula instead of basil and walnuts in place of pine nuts for a peppery pesto.
3. Sun-Dried Tomato Pesto: Add sun-dried tomatoes for a deeper, richer flavor.
4. Spinach-Pistachio Pesto: Use fresh spinach and pistachios for a nutrient-packed variation.
5. Vegan Pesto: Omit the Parmesan and add nutritional yeast for a dairy-free version.

Best Pairings

• Grilled chicken or steak
• Grilled shrimp
• Grilled vegetables like zucchini or asparagus
• Pasta or grain bowls
• Drizzled on flatbreads or pizzas